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Comfrey

Comfrey is a large plant that can reach up to 5 feet in height. The narrow oval, alternate, dark green leaves grow on the erect, upper branching stem with downy, pale yellow to purplish bell-shaped flowers that bloom from May to September. The comfrey root is black on the outside, fleshy and cream colored on the inside, and contains a glutinous juicy substance.

Medicinal Indications

Mucilage and allantonin are the primary constituents in comfrey and are responsible for the herb's soothing and anti-inflammatory effects. Comfrey has a wide range of medicinal uses for both internal and external ailments. Its actions are anti-bacterial, anti-fungal, and anti-inflammatory. Comfrey is an anodyne (alleviates pain), astringent (constricts blood vessels), expectorant (expels mucus), emollient (used to soften body tissues including skin), haemostatic (helps blood clotting), proliferant (increases cell growth, refrigerant, mild sedative, and vulnerary (ability to heal injuries). Dried comfrey leaves are especially popular when used in connection with internal disorders such as lung ailments, and when used as an expectorant. Comfrey acts as a natural laxative, relieves diarrhoea and also helps with the digestion of food, a great benefit to people suffering from irritable bowel syndrome. Reports indicate that comfrey is useful for individuals suffering from ulcers and diabetes. Mucilage created by comfrey delays the emptying of the stomach and reduces after-meal peaks of glucose and insulin. It also helps to remove cholesterol, and the high nutrient content helps people feel better.

Comfrey is most commonly used in connection with the following conditions:

* Bruises
* Sprains and strains
* Dislocations
* Wounds

Comfrey as a Food Supplement

Comfrey's high nutrient content makes it an excellent tonic. Comfrey contains a number of very beneficial nutrients and chemical compounds including: